Secrets From An Indian Kitchen

This is part of an exciting series of cookery books which reveal the tried and tested secrets passed down from generation to generation from different parts of the world. These tips and techniques are the key to successful cooking.

The mysteries and subtle flavours of Indian cuisine are explored in this book, through more than 100 recipes. You'll learn techniques such as dim (steaming), korma (braising) and talana (deep-frying). The selection of exquisite recipes ranges from Pulao Rice and Chappaties through such familiar favourites as Chicken Korma with Whole Spices to the more exotic Quail Poached in Coconut Milk. Each recipe has its own secret, and each section opens with an informative introduction about the methods involved.